脂肪酸代谢与骨骼肌收缩相关基因对羊肉品质影响的研究进展  

Progress of fatty acid metabolism and skeletal muscle contraction genes affecting lamb quality

作　　者：张利霞[1] 郭月英[1] 程海星[1] 王乐[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2016年第4期374-377,共4页Science and Technology of Food Industry

基　　金：国家自然基金项目(31360393)

摘　　要：肉质受到多种因素的影响,遗传因素中的基因对肉质的调控起主导作用。脂肪酸代谢和骨骼肌收缩与肉的风味、嫩度和肌纤维的密度存在密切相关性,进而影响肌间脂肪的蓄积、肌肉纤维的发育和肌肉含水率等肉质性状。本文主要对影响脂肪酸代谢的脂素1基因、二乙酰基甘油酰基转移酶1基因、脂肪组织甘油三酯水解酶基因和影响骨骼肌收缩的骨骼肌快速肌钙蛋白基因、原肌球蛋白3基因的功能及其对肉质的调控机理进行介绍,并对基因影响肉质的研究现状进行综述。Meat traits were effected by many factors,and the genes play an important role in genetic factors.Fatty acid metabolism and skeletal muscle contraction were related with the flavor and tenderness of muscle,diameter and density of muscle fiber which influence accumulation of the intermuscular fat,development of muscle fiber,the moisture of muscle and so on. The function,regulation mechanism and research status on meat quality of qualityfat-1 gene,diethyl diacylglycerol acyltransferase 1 gene,adipose tissue triglyceride hydrolase gene,skeletal muscle troponin fast gene,tropomyosin 3 gene were reviewed in this article.

关 键 词：肉质性状 基因 脂肪酸代谢 骨骼肌收缩 羊肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]